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| Describe a convection oven | Convection ovens have a fan that circulates heated air around the food as it cooks. This shortens cooking times and uses energy efficiently. Reduce recipe temperatures designed for convetional ovens by 25 to 50 degrees, because circulating the air is so much more efficient |
| Describe a combi-oven | This unit combines a convection over with a steamer. Using a combi-oven, cooks can work with convective steam, with convective hot air, or with a combination of both. These are very efficient, flexible units, but they are rarely expensive |
| Describe a conventional (standard) oven | In a conventional oven, the heat sources is located on the floor of the oven. Heat rises into the cavity, or open space in the voen, which contains racks for the food to sit on as it cooks. These ovens are usually located below a range-top burner. Conventional ovens are are inexpensive and easy to integrate with other pieces of cooking equipment |
| Describe a conveyor oven | In this type of oven, a conveyor belt moves the food along a belt in one direction. It cooks with heat sources on both top and bottom |
| Describe a deck oven | A deck oven is a type of conventional oven in which two or four shelves are stacked on top of each other. Cook food directly on these shelves, or decks |
| Describe a microwave oven | Microwave ovens heat foodnot with heat, but with microwaves of energy that cause a food's molecules to move rapidly and create heat inside the food. In restaurant and foodservice kitchens, cooks use microwaves mainly to thaw and reheat foods |
| Describe a rotary oven | A rotary oven has three to five circular shelves on which food cooks as the shelves move around a central rod |
| Describe a slow-roasting oven | Use this oven to roast meats at low temperatures. This helps preserve the meat's moisture, reduce shrinkage, and brown its surfaces |
| Describe a smoker | Use a smoker for smoking and slow-cooking foods. A true smoker treats foods with smoke and operates at either cool or hot temperatures. Smokers generally have racks or hooks, allowing food to smoke evenly. |
| Describe a tandoori oven | This is a cylindrical or barrel-shaped over, often made of clay, with a wood or charcoal fire inside the base and an open top. Food can be thrust inside the oven on long metal spikes (famously, chicken), or portions of thin dough can be slapped against the inside of the oven to develop characteristic bubbling and charring. These ovens easily reach 800-900 degrees fahrenheit. |
